2000s Recipes + Menus

Chicken Salad with Grapes and Walnuts

Serves4

Active time:15 min

Start to finish:30 min

June 2008

Feeling burnt-out on the same old chicken salad from the corner deli? We were, too, until our love was rekindled by this lively version, studded with crunchy walnuts, plump grapes, and little beads of salty capers.

1 1/2lbchicken tenders

5cupswater

1 3/4cupsreduced-sodium chicken broth

1/3cupplain yogurt

1/3cupmayonnaise

1tablespoonDijon mustard

1cupseedless grapes, halved crosswise

1cupcoarsely chopped walnuts (3 oz)

3tablespoonsdrained capers, chopped

Toss chicken with 2 tsp salt.

Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.

Meanwhile, stir together yogurt, mayonnaise, and mustard.

Stir chicken and remaining ingredients into dressing with salt and pepper to taste.